🍍🌿 Hawaiian Sheet Pan Chicken with Sweet Potatoes, Candied Walnuts & Herbed Ricotta 🍠✨



A tropical-inspired one-pan delight that brings sweet, savory, creamy, and crunchy elements into perfect harmony. Ideal for meal prep, post-workout fuel, or an impressive yet effortless dinner with friends!

⏱️ Time Breakdown:

  • Prep Time: 15 minutes
  • Cook Time: 30–35 minutes
  • Total Time: ~45–50 minutes
  • Servings: 4

🧾 Ingredients:

🍗 For the Hawaiian Chicken:

  • 450g / 1 lb boneless, skinless chicken breasts, thinly sliced
  • 120g / ½ cup pineapple chunks (drained)
  • 60ml / ¼ cup low-sodium soy sauce or coconut aminos
  • 60ml / ¼ cup teriyaki sauce
  • 60ml / ¼ cup honey (or agave for vegan option)
  • 1 tbsp fresh ginger, grated
  • 2 garlic cloves, minced
  • Juice of ½ lime
  • 1 tbsp olive oil

🍠 For the Roasted Sweet Potatoes:

  • 3 medium sweet potatoes, peeled and sliced into thick rounds
  • 1 tbsp olive oil
  • ½ tsp smoked paprika
  • Sea salt and pepper to taste

🍯 For the Candied Walnuts:

  • 100g / 1 cup walnut halves
  • 1 tbsp maple syrup
  • Pinch of sea salt

🧀 For the Herbed Ricotta:

  • 1 cup ricotta (or whipped vegan almond ricotta)
  • 1 tbsp olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tsp lemon zest
  • Pinch of sea salt and black pepper

👩‍🍳 Instructions:

  1. Preheat Oven:
    Preheat oven to 200°C / 400°F. Line a large baking sheet with parchment paper.

  2. Marinate Chicken:
    In a bowl, combine soy sauce, teriyaki sauce, honey, garlic, ginger, lime juice, and olive oil. Toss sliced chicken and pineapple in the marinade. Let sit for 10–15 minutes while prepping vegetables.

  3. Roast Sweet Potatoes:
    Arrange sweet potato rounds on one side of the baking sheet. Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Roast for 15 minutes.

  4. Add Chicken & Pineapple:
    After 15 minutes, add the marinated chicken and pineapple (reserving leftover marinade) to the other side of the pan. Roast for an additional 15–20 minutes or until chicken is golden and sweet potatoes caramelize.

  5. Make Candied Walnuts:
    While the sheet pan cooks, heat walnuts with maple syrup and a pinch of salt in a dry skillet over medium heat for 3–4 minutes, stirring frequently until glossy and fragrant. Let cool on parchment.

  6. Whip Herbed Ricotta:
    In a bowl, mix ricotta with olive oil, parsley, lemon zest, salt, and pepper until creamy.

  7. Assemble & Serve:
    Plate roasted sweet potato slices and top each with a spoonful of herbed ricotta and a few candied walnuts. Serve with the glazed chicken and pineapple. Optional: drizzle reserved marinade (boiled for 2–3 minutes to reduce) as a glaze over everything.

💪 Nutritional Info (Per Serving – Approx.):

  • Calories: ~495 kcal
  • Protein: ~35g
  • Carbs: ~34g
  • Fat: ~23g
  • Fiber: ~5g
  • Sugar: ~12g
    (Values may vary slightly based on ingredients and portions used.)

🛒 Grocery Checklist:

✅ Chicken breast
✅ Pineapple chunks
✅ Teriyaki sauce
✅ Soy sauce or coconut aminos
✅ Honey or agave
✅ Garlic
✅ Fresh ginger
✅ Sweet potatoes
✅ Walnuts
✅ Ricotta or vegan substitute
✅ Fresh parsley
✅ Lemon
✅ Olive oil
✅ Maple syrup
✅ Lime
✅ Smoked paprika
✅ Sea salt & pepper

✨ Caption for IG:

🔥 One tray. Endless flavor.
This Hawaiian-inspired sheet pan meal is sweet, tangy, creamy, and full of texture — and yes, it's macro-friendly and summer-body approved! 💪🍍
Perfect for fitness foodies, weekend hosts, or anyone chasing healthy AND delicious!

💛 Save this for your next meal prep or dinner party!
🍴 Would you eat this solo or share with your gym crew? Tag them 👇



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